Rum-Spiked Eggnog Ice Cream
Rum-Spiked Eggnog Ice Cream is a festive delight that combines creamy richness with warm spice notes, creating a dessert perfect for holiday gatherings. With its velvety texture and captivating flavors of nutmeg, cinnamon, and dark rum, this homemade ice cream transforms simple ingredients into an indulgent treat. This recipe will not only impress your guests but also leave them craving more!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 cup dark rum
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 2 tsp pure vanilla extract
Instructions
- In a medium saucepan over medium heat, combine heavy cream, whole milk, sugar, nutmeg, and cinnamon until steaming (do not boil). Stir to dissolve the sugar.
- In a bowl, whisk egg yolks until pale. Gradually add the hot milk mixture while whisking continuously to temper the yolks.
- Pour the yolk mixture back into the saucepan and cook on low heat for 5-7 minutes, stirring until it thickens slightly.
- Remove from heat; stir in dark rum and vanilla extract. Cool to room temperature, then refrigerate until chilled.
- Pour the mixture into an ice cream maker and churn according to manufacturer instructions until thick and creamy (about 20-25 minutes).
- Transfer to an airtight container and freeze for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 260
- Sugar: 22g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg
Keywords: For a unique twist, consider adding chocolate chips or swapping spices like nutmeg for ginger. If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes for about 3 hours.